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Red Lobster's Fluffed Rock Lobster
Serving Size: 1


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lobster - (or more)

Using a chef's knife or kitchen scissors -- cut lengthwise down the middle
through the top of the lobster shell. Pinch the tail together and crack
the last shell section free from the meat.

Lay the shell open so the meat is exposed -- and pull the meat from the
very end of the tail. Lightly score the underside crosswise. Each cut
should be about 1 inch apart.

Return the shell to the closed position and lay the meat on top of the
shell. Spread the tail and break the tail muscle with your thumb to keep
the tail from curling when the lobster is cooked. Score the top of the
lobster meat lengthwise down each side and the center if needed.

For a special treat -- brush the lobster meat with melted butter and
sprinkle with your favorite seafood seasoning before cooking.

To broil: Place lobster in a shallow pan with enough water to cover the
tail, so it does not burn while cooking. Broil until the lobster meat is
opaque and firm to the touch.

This recipe yields 1 (or more) servings.

© 2008
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